Dill leaves Potato Sabzi is a simple, easy to make sabzi which pairs well with rotis or as a side dish. Dill leaves (known as Suva bhaji in Hindi, Shepu bhaji in Marathi , Sabsige Soppu in Kannada) apart from imparting a strong flavor to the sabzi, is known to aid digestion and reduce excess gas in the body. Dill water or “gripe water” is an age old remedy to soothe tummy troubles in infants. Here is the recipe for Dill leaves Potato Sabzi:
Ingredients
1 big bunch of dill leaves (suva/ shepu bhaji)
5 medium sized potatoes (aloo)
1 tbsp oil (tel)
1 tsp cumin seeds (jeera)
4 cloves of garlic, chopped (lehsun)
½ inch ginger, chopped (adrak)
1 green chilly, chopped (hari mirch)
1 tsp turmeric powder (haldi)
1 tsp red chilly powder (laal mirch)
½ tsp garam masala
1 tsp dry mango powder (aamchoor)
Salt as per taste (namak)
Everyday Sabzi recipes : Methi Moong dal bhaji, Moong Hare Lasun Sabzi, Lauki Chana Dal Sabzi, Bhindi Masala, Gavaar Aloo Sabzi, Chana Dal Palak, Papdi Aloo Sabzi etc.
Method
- Wash the dill leaves and finely chop them. Keep aside.
- Wash the potatoes, peel them and cut into small cubes.
- Keep the potatoes immersed in water to prevent oxidation.
- Heat oil in a pan.
- Add cumin seeds.
- When the seeds start crackling, add chopped garlic, ginger and green chilly.
- Saute for few seconds.
- Add chopped potatoes.
- Saute for few seconds.
- Add turmeric powder, salt and give a mix.
- Allow the potatoes to cook. You can cover the pan and cook the potatoes or keep the pan uncovered and cook. When the pan is covered, the potatoes tend to turn a little mushy. So, I prefer not to cover the pan and keep sauteeing the potatoes intermittently.
- When the potatoes are 75% cooked, add chopped dill leaves. Give a good mix.
- Now, cover the pan and cook for few minutes.
- Add red chilly powder, garam masala, amchoor and mix.
- Cover the pan and cook for few more minutes.
- Once the potatoes are cooked uniformly, turn off the flame.
- Serve Dill leaves potato sabzi with hot rotis.
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